I mixed Spanish and small black olives with diced fire roasted peppers, Dubliner cheese, red onion, sliced garlic, capers and a splash of lemon juice into a Marinated Olive Salad that hides a small secret you won’t expect.

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I did not plan to fall so hard for something so simple. A bite of briny Spanish olives followed by the crumbly sweetness of Dubliner cheese by Kerrygold makes me stop mid thought.

It smells like summer, but not like a postcard, more like a note you find in a pocket that makes you grin. I keep finding excuses to open the jar.

Even my friends who swear they hate olives go quiet and nibble away. Call it Marinated Olives Appetizer and tell me you wont sneak another forkful when nobody is looking.

Ingredients

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Green Spanish olives: briny, rich in healthy fats, low in carbs, adds savory bite.
Black olives: smaller, milder, give fiber and antioxidants, not very sweet though.
Fire roasted red peppers: smoky, slightly sweet, add vitamin C and color, vibrant pop.
Dubliner cheese: nutty, tangy, adds protein and calcium, melts but keeps firm cubes.
Red onion: sharp, crunchy, gives bite and a bit of sweetness when marinated.
Garlic: thin slices bring pungent aroma, antimicrobial qualities, depth and savory warmth.
Capers: tiny, tangy pops, add salty, briny floral notes, low calorie punch.
Extra virgin olive oil: heart healthy fats, coats flavors, smooth mouthfeel, helps preservation.

Ingredient Quantities

6 oz Spanish olives, green, pitted

6 oz small black olives, pitted

1/3 cup fire roasted red peppers, diced

1/3 cup Dubliner cheese by Kerrygold, cubed

1/3 cup red onion, diced

2 cloves garlic, thinly sliced

1 tbsp capers, drained

1 tbsp fresh lemon juice

3 tbsp extra virgin olive oil

1 tsp dried oregano

1/4 tsp red pepper flakes, or to taste

freshly ground black pepper, to taste

a pinch of salt

1 tbsp chopped fresh parsley, optional

How to Make this

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1. Drain the Spanish and black olives and the capers, give them a quick rinse if they seem extra salty, then pat dry with paper towels; thinly slice the garlic, dice the fire roasted peppers and red onion, and cube the Dubliner cheese.

2. In a medium bowl whisk together the fresh lemon juice, extra virgin olive oil, dried oregano, red pepper flakes, a pinch of salt and a few grinds of black pepper until it looks a little emulsified.

3. Add the olives, diced peppers, red onion, sliced garlic and capers to the bowl, toss everything together so it’s well coated in the dressing.

4. Cover the bowl and let it sit at room temp for at least 1 hour so the flavors marry; if you’re short on time even 30 minutes helps, but overnight in the fridge is best for deeper flavor (if you chill it, bring it back to room temp before serving).

5. About 15 to 30 minutes before serving add the Dubliner cheese cubes and the chopped parsley if using, gently toss so the cheese doesn’t break up, this keeps the cheese from getting too oily or mushy.

6. Taste and adjust seasoning, remember olives can be salty so don’t add much salt, add more lemon or red pepper flakes if you want more zip.

7. Let the mixture sit a final 10 minutes so the cheese picks up some flavor, then give it a final stir and scrape any tasty oil from the bottom of the bowl back over the mix.

8. Serve at room temperature with crusty bread, crackers or toothpicks; store leftovers in the fridge up to 4 to 5 days, but bring back to room temp before serving for best flavor.

Equipment Needed

1. Medium mixing bowl for whisking the dressing and tossing everything together
2. Whisk (or fork if you gotta)
3. Chef’s knife for slicing garlic, dicing onion and peppers, cubing cheese
4. Cutting board
5. Small sieve or colander to drain olives and capers
6. Paper towels to pat those salty bits dry
7. Measuring cups and measuring spoons (you’ll need 1/3 cup and tablespoons)
8. Spoon or silicone spatula to toss and scrape up the oil
9. Airtight storage container or plastic wrap to cover the bowl and store leftovers

FAQ

Q: How long should I marinate this for? A: At least 2 hours for flavors to mingle, but overnight is best. If you go longer than 48 hours the cheese can get a bit soft, so try to eat it within 1-2 days for best texture.

Q: Do I need to rinse the olives first? A: Not usually, theyre pitted and jarred so just drain and pat dry if they seem extra briny. If they taste super salty, a quick rinse and then dry will make the marinade less salty.

Q: Can I swap the Dubliner for another cheese? A: Yep, any firm to semi-firm cheese works well like manchego, aged cheddar, or provolone. If you want a vegetarian option use a firm vegan cheese, but keep cubes similar size so everything soaks up the oil evenly.

Q: How long will this keep in the fridge? A: Stored in an airtight container it lasts about 4 to 5 days. Bring it to room temp 20 minutes before serving so the oil loosens and the flavors open up.

Q: Want it spicier or milder? A: Adjust the red pepper flakes to taste, or add sliced fresh chile for more heat; for milder, skip the flakes and rinse the capers a bit. Taste as you go, its easy to add heat but hard to take it away.

Q: Best ways to serve this? A: Serve with crusty bread or crackers, toss into a pasta or salad, or add to a charcuterie board with cured meats and pickles. A sprinkle of fresh parsley just before serving brightens it up.

Marinated Olives & Cheese Recipe Substitutions and Variations

Spanish green olives, pitted: swap for Castelvetrano for a mild, buttery olive or Picholine if you want a firmer, saltier bite.
Small black olives, pitted: use Kalamata (fruitier, meatier) or ripe Greek/black Cerignola olives for a milder profile.
Dubliner cheese, cubed: substitute Manchego or an aged cheddar for similar firm, nutty, slightly sweet notes.
Capers: replace with chopped cornichons or chopped green olives, or just add extra lemon juice and a splash of olive brine for tang.

Pro Tips

1. Taste the olives first. If theyre overly salty give them a quick rinse and even a 10 minute soak, then pat dry, otherwise the whole mix can turn into a salt bomb.

2. Add the cheese at the last minute, right before serving, so it stays firm and not greasy. If you want clean cubes, chill the block for about 10 to 15 minutes before cutting.

3. If raw garlic feels too sharp for your crowd, mellow it: either slice it paper thin, blanche the slices 20 to 30 seconds in boiling water, or let the slices sit in the dressing longer before tossing everything together.

4. Brightness and balance matter. If it tastes flat try a little more lemon juice or a pinch of sugar, or grate a bit of lemon zest for fresh lift. Also always serve at room temp so the flavors open up.

Marinated Olives & Cheese Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

277

kcal

Equipment: 1. Medium mixing bowl for whisking the dressing and tossing everything together
2. Whisk (or fork if you gotta)
3. Chef’s knife for slicing garlic, dicing onion and peppers, cubing cheese
4. Cutting board
5. Small sieve or colander to drain olives and capers
6. Paper towels to pat those salty bits dry
7. Measuring cups and measuring spoons (you’ll need 1/3 cup and tablespoons)
8. Spoon or silicone spatula to toss and scrape up the oil
9. Airtight storage container or plastic wrap to cover the bowl and store leftovers

Ingredients

6 oz Spanish olives, green, pitted
6 oz small black olives, pitted
1/3 cup fire roasted red peppers, diced
1/3 cup Dubliner cheese by Kerrygold, cubed
1/3 cup red onion, diced
2 cloves garlic, thinly sliced
1 tbsp capers, drained
1 tbsp fresh lemon juice
3 tbsp extra virgin olive oil
1 tsp dried oregano
1/4 tsp red pepper flakes, or to taste
freshly ground black pepper, to taste
a pinch of salt
1 tbsp chopped fresh parsley, optional

Directions

Drain the Spanish and black olives and the capers, give them a quick rinse if they seem extra salty, then pat dry with paper towels; thinly slice the garlic, dice the fire roasted peppers and red onion, and cube the Dubliner cheese.
In a medium bowl whisk together the fresh lemon juice, extra virgin olive oil, dried oregano, red pepper flakes, a pinch of salt and a few grinds of black pepper until it looks a little emulsified.
Add the olives, diced peppers, red onion, sliced garlic and capers to the bowl, toss everything together so it’s well coated in the dressing.
Cover the bowl and let it sit at room temp for at least 1 hour so the flavors marry; if you’re short on time even 30 minutes helps, but overnight in the fridge is best for deeper flavor (if you chill it, bring it back to room temp before serving).
About 15 to 30 minutes before serving add the Dubliner cheese cubes and the chopped parsley if using, gently toss so the cheese doesn’t break up, this keeps the cheese from getting too oily or mushy.
Taste and adjust seasoning, remember olives can be salty so don’t add much salt, add more lemon or red pepper flakes if you want more zip.
Let the mixture sit a final 10 minutes so the cheese picks up some flavor, then give it a final stir and scrape any tasty oil from the bottom of the bowl back over the mix.
Serve at room temperature with crusty bread, crackers or toothpicks; store leftovers in the fridge up to 4 to 5 days, but bring back to room temp before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.